Celery is very nutritious. According to measurements, 100 grams of celery contains 2.2 grams of protein, 8.5 milligrams of calcium, 61 milligrams of phosphorus, and 8.5 milligrams of iron.
Its protein content is twice that of common fruits and vegetables, and its iron content is about 20 times that of tomatoes. Celery is also rich in carotene and various vitamins, which are very beneficial to human health.
Regular consumption of celery can prevent and treat many diseases. Mashed tender celery mixed with a little honey can prevent and treat high blood pressure; for diabetics, boiled celery juice can lower blood sugar; eating fresh milk boiled celery often can neutralize uric acid and acidic substances in the body, which has a good effect on treating gout; if 150 grams of celery with roots are cooked with 250 grams of glutinous rice to make a porridge, eating it every morning and evening can help treat coronary heart disease, neurasthenia, and symptoms such as insomnia and dizziness.
It is worth mentioning that many families only eat the stems of celery and not the leaves, which is extremely unscientific. Because the nutritional content of celery leaves is much higher than that of celery stems. Nutritionists have tested 13 nutritional components of celery stems and leaves and found that 10 indicators in celery leaves exceed those in stems. Among them, the carotene content in leaves is 88 times that of stems; the vitamin C content is 13 times that of stems; vitamin B1 is 17 times that of stems; protein is 11 times that of stems; and calcium is more than twice that of stems. It is clear that the nutritional value of celery leaves should not be ignored.